MOULDS

GENUS HYPHAE ASEXUAL SEXUAL ADVANTAGES DISADVANTAGES OTHERS

SPORES SPORES
Mucor Non-septate Sporangiospores Zygospores M. Indicus M. rouxii
hyphae - production of beers and - spoilage of vegetables
foods
Rhizopus Non-septate Sporangiospores Zygospores R. oligosporus R. stolonifer
hyphae - produce Tempe, - common black bread
anaesthetics, birth control mould
Penicillium Septate hyphae Conidiospores - P. roquerfortii P. italicum Produce mycotoxin
- used in cheese - plant pathogen, post-
production harvest disease
Aspergillus Septate hyphae Conidiospores Ascospores A. oryzae A. fumigatus Some produce
- used in sake production - lung disease in mycotoxin: A. flavus
individuals with an
immunodeficiency
Geotrichum Septate hyphae Arthrospore - G. candidium G. candidium Yeastlike cottony,
- makes cheese flavourful - cause spoilage on dairy creamy colony
products
Neurospora Septate hyphae Conidiospores Ascospores N. crassa N. sitophila
- important in producing - provoke allergy
bakery mould reaction
Fusarium Septate hyphae Conidiospores Ascospores F. venetatum F. graminearum Some produce
- substitute for fat in dairy - commonly infects mycotoxins

Moulds
products barley if there is rain in
the late season

Yeasts
 GENUS ADVANTAGES SPECIES DISADVANTAGES SPECIES
Saccharomyces S. cerevisiae S. lactis
- used in bread manufacturing, wines, alcohol - cause spoilage in milk and milk products

Debaryomyces D. nepalensis D. hansenii

- good in bioconversion - found in cheese, can produce killer toxins

Candida C. krusei C. lipolytica

- used to ferment coco during chocolate production - cause rancidity in butter and dairy products

Rhodotorula R. minuta R. glutinis

- important in bioremediation especially water sites - cause discolorations on food such as meat and
fish
Torulopsis T. glabrata T. versatilis
- food or drink fermenter - cause spoilage of milk

Pichia P. fermentas P. guiliermondii

- help in the development of the fine aroma of cocoa - cause spoilage of wine
beans

GENUS FORMS GRAM GROUPS SPORES MOTILITY ADVANTAGES DISADVANTAGES

Staphylococcu Coccus Positive Facultative Non-spore Non-motile S. carnosus S. aureus
 s anaerobe - host for production of recombinant - produce enterotoxin which causes
proteins food poisoning
Pseudomonas Rod Negativ aerobe Non-spore motile P. aeruginosa P. aeruginosa
e - indicator germ for general hygiene - cause fish and meat spoilage
in food production
Salmonella Rod Negativ Facultative Non-spore motile Developed nontoxic strain of S. typhimurium
e anaerobe salmonella to help combat - serious human pathogens
melanoma (cancer)
Shigella Rod Negativ Facultative Non-spore Non-motile Infected person or consumption of
e anaerobe contaminated food or water
Escherichia Rod Negativ Facultative Non-spore motile E. coli E. coli 0157:H7
e anaerobe - indicator of sanitation in the - cause severe diarrhea and kidney
coliform and fecal coliform group damage
Vibrio Rod Negativ Facultative Non-spore motile V. vulnificus
e anaerobe cause food-borne illness when you eat
seafood infected with it
Bacillus Rod Positive Aerobe/ Spore motile Lactobacillus B. stearothermophilus
facultative -probiotic foods -cause food spoilage in canned
anaerobe products
Clostridium Rod Positive anaerobe Spore motile C. perfringens
-cause stormy fermentation in foods
Lactobacillus Rod Positive Facultative Non-spore Non-motile L. acidophilus L. casei
anaerobe/ -used as probiotics -cause spoilage in wine or beer
microaerophile
Streptococcus Coccus Positive Facultative Non-spore Non-motile S. thermophillus S. pyogenes

Bacteria
anaerobe -used in cheese making and yogurt - found in raw milk cause human septic
sore throat and scarlet fever

CHAPTER 8: PRODUCTS FROM MICROORGANISMS

USAGE PRODUCED by
ACIDS
Citric acid Soft drinks, candies, inks, pharmaceutical industry Mold: aspergillus niger
Lactic acid Preserve foods, finish fabrics By bacterial activity on the whey portion of milk
Lactobacillus bulgaricus
Gluconic acid Medicine as a carrier for calcium Carbohydrate: Gluconobacter sp.
- easy to metabolize in body, leaving a store of calcium for
distribution
Glutamic acid Food supplement, its salt (monosodium glutamate is utilized in Amino acid: micrococcus, athrobacter, brevibacterium
food preparation
lysine Bread, cereals Amino acid: e.coli, Enterobacter aerogenes
ENZYMES
Amylase Spot remover in laundry presoaks, as adhesive in baking Aspergillus oryzae
Pectinase To ret flax for linen, used in fruit juice Clostridium spp.
Protease Leather manufacturing, liquid glues, laundry presoaks, meat Bacillus subtilis, aspergillus oryzae
tenderizers, drain openers
Invertase Making soft centered chocolates Yeasts
VITAMINS
Riboflavin Ashbya gossypii: mold that produces 20,000 times the amount it
(Vitamin B2) needs for metabolism
Cyanocobalamin Bread, flour, cereals products, animal feeds Pseudomonas, Propionibacterium, streptomyces grown in cobalt-
(vitamin B12) supplement medium
OTHERS
Gibberellins Promote growth by stimulates cell elongation in the stem, hasten Plant growth hormone by fungus: Gibberella fujikuroi
seed germination, flowering, fruits
Methyllutones Cheese associated flavours in dairy products Flavouring agent from penicillium roqueforti
Alginates Thickener in ice cream, soups